INGREDIENTS
1 lb
Butternut squash
1 clove
Garlic
2
five-inch sprigs Rosemary
3/4 tsp
Mustard, powdered
1/2 lb
Elbow macaroni, dried small
1/8 tsp
Cayenne pepper
3 tbsp
Flour
1 pinch
Nutmeg
1 pinch
Salt
2 tsp
Salt
1 1/2 tsp
Vegetable oil
3
slices White sandwich bread, good-quality
4 1/2 tbsp
Butter, unsalted
4 oz
Cheddar cheese, sharp
2 1/2 cups
Milk, whole low-fat or nonfat
4 oz
Monterey jack cheese